How To Make Thai Prawn, Squash & Pineapple Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 1 lb (450g) prawns, peeled and deveined
- 2 cups butternut squash, diced
- 1 cup pineapple chunks
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp Thai red curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Fresh cilantro, for garnish
Instructions
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Heat oil in a large pan over medium heat. Add the onion and garlic, sauté until fragrant.
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Stir in the red curry paste and cook for 1 minute.
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Add the butternut squash and cook for 5 minutes, until slightly softened.
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Pour in the coconut milk and vegetable broth. Bring to a simmer.
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Add the prawns and pineapple chunks. Cook for 5-7 minutes, until the prawns are cooked through.
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Stir in the fish sauce, brown sugar, and lime juice. Cook for another 2 minutes.
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Serve the curry over steamed rice, garnished with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 9g
- Cholesterol : 200mg
- Sodium : 900mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 30g
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